Prep Time: 15 minutes
Cook Time: 10–12 minutes
Total Time: 25–27 minutes
Servings: 16–20 puffs
Ingredients
- 2 cups cold mashed potatoes
- 1 cup shredded cheddar cheese
- ¼ cup grated Parmesan cheese
- 1 large egg
- 2 tablespoons all-purpose flour (or cornstarch for a crispier texture)
- 2 tablespoons chopped chives or green onions
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon black pepper
- ¼ teaspoon paprika (optional)
- Salt, to taste (if needed)
- Olive oil cooking spray
Instructions
- Preheat the air fryer to 375°F (190°C) for 3–5 minutes.
- In a large bowl, combine the mashed potatoes, cheddar, Parmesan, egg, flour, chives, garlic powder, onion powder, black pepper, and paprika. Mix until evenly combined.
- Scoop about 1½ tablespoons of the mixture and roll into balls (or use a cookie scoop).
- Lightly spray the air fryer basket with cooking spray and arrange the potato puffs in a single layer, leaving space between them.
- Lightly spray the tops with olive oil.
- Air fry for 10–12 minutes, turning halfway through, until golden brown and crispy.
- Let cool for 2–3 minutes before serving.
Optional Add-Ins
- Crumbled cooked bacon
- Diced jalapeños
- Chopped parsley
- Smoked paprika
- Mozzarella or pepper jack cheese
Dipping Sauces
- Sour cream
- Ranch dressing
- Garlic aioli
- Spicy sriracha mayo
- Marinara sauce
Tips
- Cold mashed potatoes hold their shape better than freshly made ones.
- If the mixture is too soft, chill it for 20–30 minutes before shaping.
- Cook in batches to avoid overcrowding the air fryer.
- Store leftovers in the refrigerator for up to 3 days and reheat in the air fryer at 350°F (175°C) for 3–4 minutes to restore crispiness.
